Tag Archives: vanilla buttercream

Cake Balls

Bite-sized or personal desserts are completely up my foodie alley.  One could argue that it allows you exercise some form of portion control.  That one may be you, because it is not me.  My interest is purely aesthetic, unless of course, you can attribute it to a greater amount of frosting in each bite.  Cake balls or cake truffles offer just that – a decadent portion of cake and frosting surrounded by a chocolate shell.  Texture and flavor – it’s all there.

Remember, when I told you I baked four layers of cake for a three-layer cake.  I saved the fourth layer for this.  I also had extra buttercream, which if not used for this would have gone the way of the spoon … directly into my mouth.

When (not if) you decide to make these treats, I suggest you save a good amount of time for the process.  Between cooling the cakes, forming them into balls, cooling them again and the dipping process, a significant portion of day was allocated to cake balls.  Not a bad way to spend the day when you spend your time finishing up Nip/Tuck on Netflix.  Are you a fan?

Cake Balls


  • 1 prepared cake (you can use a box mix, or you can bake your own – anything that yields 9 x 13 cake)
  • 2 cups of buttercream frosting (or any frosting you wish)
  • 1 package of chocolate bark (you can use chocolate chips but I like the way the chocolate bark hardens)


  1. Make sure the prepared cake is cooled.  Once cooled, crumble the cake into a large bowl.  Do your best to break apart any clumps.
  2. Mix in the frosting thoroughly to ensure that the mixture is evenly and completely incorporated.
  3. I highly suggest at this point you put the mixture into the fridge (covered) for at least 2 hours.  I have left it overnight.
  4. After the mixture has cooled, using a cookie scoop, scoop one ball into your hands and roll to form tight balls.
  5. Arrange the formed balls onto a cookie sheet lined with waxed paper.
  6. Place the pans into the freezer for about 10-15 minutes.  Don’t leave it longer than that as may cause cracks once you dip into the melted chocolate bark.
  7. Melt the chocolate bark over a double boiler.  You can also use a microwave to melt the chocolate, but I like working over the double boiler as it keeps the chocolate warm and melted.  If you use a microwave, melt only a little bit of chocolate at one time so that you are not reheating the same chocolate.
  8. Using a toothpick, skewer one of the balls and dip into the melted chocolate.  Twirl the toothpick gently to allow excess chocolate to shake off.
  9. Repeat with each ball and place back on the wax paper.
  10. The chocolate should harden quite quickly.
  11. These are best used within the same day.  However, if you need to store, store in an airtight container in room temperature.


Filed under Desserts

Oreo Cake with Oreo & Vanilla Buttercream Frosting

Recently, I baked a cake for a local club that was raising money for a charity event.  Like I need an excuse to bake a cake.  They had no preference for the type but because the event would be attended by both adults and children.  Wanting to appeal to both groups, I went for a classic.  Chocolate cake with layers of Oreo buttercream, topped with vanilla buttercream.  I dare you to resist.

I wanted to get a picture of the inside but after I set it down, all that was left was crumbs and a smear of buttercream.  Bad for blog.  Good for tummies.

I used some help from Bridget to assemble the whole thing.  I used one of my favorite chocolate cakes (multiplied it by two) and my go-to buttercream (multiplied by two) to start the filling  for the cake.  As you are using the same delicious buttercream for the base, the whole process is relatively easy compared to the outcome.

Chocolate Cake I doubled this cake and used three of the layers.  The other layer…more to come on that. 

– recipe from Ina Garten
–  yields two 8″ layers


  • 1 and 3/4 cups all-purpose flour, sifted
  • 2 cups granulated sugar
  •  3/4 cups good cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup freshly and strongly brewed hot coffee


  1. Preheat the oven to 350F.  Butter and flour the two 8-inch round cake pans.
  2. Into the bowl your mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.  With the paddle attachment, mix on low  until combined.
  3. In another bowl, beat together the eggs, buttermilk, oil and vanilla extract.
  4. Add the wet ingredients to the dry ingredients slowly until fully incorporated.
  5. Pour the hot coffee into he fully mixed batter and mix on low.  Stop the mixer as needed to scrape the bowl and mix to ensure that the batter doesn’t contain inconsistencies.  The mixture will be very liquidy.
  6. Pour the batter into the prepared pans.
  7. Bake in the preheated oven for 35-40 minutes, until it passes the toothpick test.
  8. Remove from the oven and cool in the pans for thirty minutes.  After, cooled, turn the cake over onto a cooling rack to fully cool.
  9. Once cool, get ready to frost.

Oreo Buttercream



  1. Divide the buttercream into two.  One part will be used for the frosting and one for the Oreo filling.  The half reserved for the frosting, save 1/3 cup of that and put side into a small bowl.  In the 1/3 cup of frosting, add 1/4 cup powdered sugar to stiffen.  Add the stiffened frosting to a plastic bag for piping.  When you are ready to assemble the cake, cut a corner of the plastic bag to pipe the frosting.
  2. Add the crushed Oreos to the half reserved for the Oreo filling.
  3. You should have three types of frosting now.
  4. Get ready to assemble.

Assembling the Cake

  1. Place one of the cooled cakes, with the flat side on top.
  2. Pipe half of the stiffened frosting to outline the cake layer.
  3. Add half of the Oreo buttercream to fill the cake and stay inside the frosting outline.
  4. Place the other cooled cake layer with the flat side on top.
  5. Pipe the other half of the stiffened frosting to outline the cake layer.
  6. Add the remaining Oreo buttercream to fill the cake.
  7. Place the last cooled cake layer with the flat side on top.
  8. Crumb coat – apply a thin layer of the vanilla buttercream around the cake and make sure the cake is completely covered with a thin layer of buttercream.
  9. refrigerate the coated cake for at least an hour to fully set.
  10. Once refrigerated, using the remaining buttercream to frost the cake.
  11. You will have extra buttercream, which you can either use for piping borders, decorations, or save for cake balls.   ::foreshadowing::


Filed under Cake, Desserts, Uncategorized

Vanilla Buttercream Frosting

I was ignorant.

Remember when I told you I didn’t find any difference between cakes or cupcakes?  Well, I jumped to conclusions too fast.  I didn’t sample enough cupcakes to know the value of this tiny treat.  The answer came from my buddy Bianca.

“…I think the cupcake gets a couple extra points for … having a better frosting-cake ratio.”

Talk about spot on.

And if you were to ask me 10 years ago, I would have not cared about frosting.  Shocking.  I hadn’t  sampled enough buttercreams to know the value of frosting.

I fixed that.

The best vanilla buttercream I have ever eaten.  Not overly sweet and balances well with the cake.  The vanilla and butter flavors work together perfectly to give you a delicious buttercream that also lends itself to easy frosting and piping.  I already have plans on using this for pending birthday cakes and of course, more cupcakes of every flavor.

Oh, and I’m keen on sprinkles too!

Vanilla Buttercream


  • 1 cup of butter, softened
  • 4 cups of confectioners (powdered) sugar, sifted
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 6 tbsp heavy cream


  1. Cream butter until pale and fluffy.
  2. Add powdered sugar to the creamed butter until incorporated.
  3. After the sugar and butter have nicely come together, add the salt, vanilla and cream.
  4. Beat at high-speed until the mixture becomes light and resembles frosting.


Filed under baking, Cake, Cupcake, Uncategorized, Vegetarian